Liquid infusion process and method of brewing a beverage

ABSTRACT

A liquid infusion and/or brewing process is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of liquid into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber, wherein said at least one cycle includes reducing pressure within said chamber to form at least a partial vacuum within said chamber and subsequently returning said chamber to about atmospheric pressure. Methods for separating the brewing media from the liquid after completion of the brewing process are also described.

CROSS-REFERENCE TO RELATED APPLICATION

This application is a continuation-in-part of U.S. patent applicationSer. No. 12/589,784, filed Oct. 28, 2009, now U.S. Pat. No. 8,383,180,entitled Vacuum Brewed Beverage Machine and Vacuum Brewing Method, whichis expressly incorporated by reference herein in its entirety.

FIELD OF THE INVENTION

The present invention relates to a beverage machine, and, moreparticularly, to systems and methods of vacuum brewed or infusedbeverages.

BACKGROUND OF THE INVENTION

Brewed beverages, such as coffee or tea, are very popular and commonamong many types of people in various cultures and in numerous countriesaround the world. Getting the best quality brew in the most efficientmanner has been the goal of many coffee and tea brewers for many years.

Over the last two decades the coffee and tea industry has evolved from acommodity based industry to one of specialty products, retail outletsand consumer driven increase of quality and cost. Starbucks Corporationsparked the evolution within the industry in the United States resultingin retail concept and beverage concept innovation, the birth of the USstyle “Cafe Culture” and consumer demand for better quality coffeeproducts. However, this entire evolution of the coffee industry wasbuilt on the methods and technologies developed over 80 years ago.

The French press was invented in the 1850's. The espresso machine wascreated in 1822. Emerson's vacuum brewer was invented in 1922. MelittaBentz's coffee filters were invented in 1908. There have been numerousmodifications, improvements and automations to these processes andapparatuses over the years. However, despite the explosion of beverageand retail innovation over the last two decades not one significant newbrewing/infusing process has emerged.

In 2006 The Coffee Equipment Company launched “the Clover”, which is anautomated French press, capable of making a hot beverage in less than 60seconds. The apparatus proved that there is a need for single serving,quick turn over and created a niche in the industry where ultra premiumcoffees could now be brewed and served by the cup in an acceptableretail turnover rate. The Coffee Equipment Company was soon recognizedfor their “Clover” by Starbucks and was purchased in 2008. The purchasecreated a void in the market for a single serving brewer capable ofcreating ultra premium drinks in under 60 seconds.

The “cold brewing” of coffee and tea has also been practiced forcountless years in countries around the world. This process involves thesoaking and or brewing/infusing of coffee or tea with room temperaturewater in a vessel for 12 to 24 hours. This process is considered by manyas the optimal method to extracting the right solid from the driedmedia. However, the process takes too much time for the typicalconsumer.

The niche created by the “Clover” and the “cold brewing” method becamethe inspiration for the development of the inventive process andapparatus described herein. The goal was to create a process that couldbe versatile enough to be used to brew both coffee and tea, as well asto brew using both with hot and cold water. The invention is acompletely new and unique process which does not adhere to any of therestrictions or methods of anything that has ever existed. The process,which brews in a vacuum environment, has tremendous range in all theparameters and can be utilized to brew as quickly or slowly, as hot oras cold as desired in less time then conventional methods allow.

The term “vacuum” has been used in the past in connection with thebrewing of coffee. For example, in 1922 Emerson was issued U.S. Pat. No.1,674,857 for a “vacuum” brewing process. This conventional processinvolves an upper and lower vessel. The lower vessel holds water and isplaced above a heat source. The upper vessel holds the dried media orcoffee. The upper vessel, resembling a funnel with a long neck, sitsatop the lower vessel. The long stem from the upper vessel goes downinto the lower vessel below the water level. The two are connected viaan airtight seal at the top of the lower vessel and the beginning of theneck for the upper.

When the water is heated it rises through the tube into the upper vesseland saturates the dried media in the funnel of the upper vessel. Oncethe heat is removed a “vacuum” occurs in the lower vessel as the watervapor contracts as it cools. The resulting vacuum creates a suctionwhich pulls the liquid from the upper vessel back down to the lowervessel. Therefore, the “vacuum” acts as a mechanism to create extract orto suck the liquid through the coffee and filter in order to separatethe two. There is no point where the coffee or dried media brew inside avacuum during the process defined by Emerson. Similar systems are shownin U.S. Pat. No. 6,295,920 to Barden et al. and U.S. Pat. No. 2,467,817to Dietz.

Automated “vacuum” brewers such as Starbucks's “Clover” operate underthe same principal of brewing under normal atmospheric conditions whileusing suction/vacuum pressure below a filter as a mechanism to separateliquid from solids. There is no suggestion of brewing the water anddried media completely inside a vacuum chamber while negative pressureis occurring.

In 1935 Davis was granted U.S. Pat. No. 2,079,603 that describes acoffee maker wherein a “vacuum” is partially created to aid as amechanism to create movement within the brewing apparatus. During thebrewing process the heating of the water creates steam pressure whichactually suspends the upper vessel like a hot air balloon above asteaming pot of water. When the heat is removed the steam pressure coolsthus creating a vacuum, allowing the upper vessel, with dried media(coffee) to descend into the hot water. When the vacuum has pulled allavailable water inside the vessel, outside air is pulled in through theopen spouts through the coffee creating a bubbling action.

The liquid in the Davis system is not boiling or bubbling due to a lackof surface pressure, but is bubbling due to the air which is gettingpulled in through available vents into the process chamber. Since theentire apparatus is not sealed there is no possibility for the brewingto occur in a stabilized vacuum. Nor is there any mention of the brewingprocess occurring in a vacuum.

Although coffee, tea and other beverages have not previously been brewedin a vacuum, it has been suggested to use a vacuum to cook other foodproducts. For example, in 1940 Smaltz was granted U.S. Pat. No.2,203,638 for a “Vacuum Cooking and Cooling” process for the processingof pie fillings, fruit preserves or the similar food products. Accordingto the patent, a vacuum is pulled until all evaporation is complete.This is achieved by continuously running the vacuum pump and expellingthe vacated vapor and air while the vacuum component of the process isbeing applied. There are no one way valves or manual valves that wouldallow for the vacuum to be regulated at anything other than the maximumcapacity of the pump which is −29 Hg in.

As the Smaltz patent states, 29 inches of mercury vacuum will cause thepie filling to rapidly cool thereby halting the cooking process whileallowing the product to cool rapidly without separating. He mentionsthat the vacuum/cooling process is a part of the process to reach afinal finished product, whereas the removal of water vapors andtemperature is defined as part of the “cooking” and “cooling” process.Cooking is defined as preparing under the application of heat.Therefore, Smaltz is only cooling with a vacuum, not cooking and thereis no suggestion therein that his process can be used to brew coffee ortea or other beverage.

U.S. Pat. No. 2,885,294 issued to Larson in 1959 for an inventionentitled “Oven and Method of Preparing Food”. The patent describes thebeginning of the cooking process where a super atmospheric cycle or a“downward displacement” method are utilized to remove ambient air, whichis replaced by steam pressure to cook the foodstuff quickly, withoutcontaminants and without “impregnating” or saturating the interior ofthe foodstuff with water molecules. The ambient air is removed toprevent the loss of vitamins or nutritional elements as well as to avoidthe “impregnation” and or saturation of the foodstuff with watermolecules during the cooking process.

Larson mentions using a vacuum pump in the beginning of the cookingprocess for the sole reason of removing ambient air. This void is thenfilled with the expanding gasses of steam which is heated further by theheated walls of the oven, thus resulting in a positive pressureatmosphere. The cooking, therefore, does not actually take place in avacuum. Furthermore, there is no suggestion in Larson that his processcan be used to brew coffee or tea.

A need clearly exists for a beverage brewing machine and process thatcan provide a quick and efficient method for brewing or infusing a highquality beverage. It has been found that this can be accomplished by theproper use of a vacuum. To Applicant's knowledge, no one has attemptedto brew coffee or tea or other beverage utilizing a vacuum in thechamber in which the beverage is brewed.

SUMMARY

The present invention relates to methods and devices for brewing orinfusing beverages. In one embodiment, the present invention relates toa liquid infusion process, comprising placing a desired amount of aninfusion material into a chamber at atmospheric pressure; placing adesired amount of liquid into said chamber; sealing said chamber fromthe surrounding atmosphere; and applying at least one reduced pressurecycle within said chamber, wherein said at least one cycle comprisesreducing pressure within said chamber to form at least a partial vacuumwithin said chamber and subsequently returning said chamber to aboutatmospheric pressure.

In another embodiment, the present invention relates to a method ofbrewing a beverage, comprising combining at least one brewing materialand a liquid within a sealed chamber; applying a plurality of reducedpressure cycles within said chamber, wherein each of said cyclescomprises reducing pressure within said chamber to form at least apartial vacuum within said chamber and subsequently returning saidchamber to about atmospheric pressure; and removing at least a portionof said brewing material from said liquid to form said beverage.

In various embodiments of the present invention, the liquid may beplaced into the chamber at substantially the same time as theapplication of a reduced pressure cycle, or the placement of the liquidinto the chamber may alternate with the reduced pressure cycles. Thealternating cycles of reduced pressure and placement of liquid mayincrease agitation of the infusion material. Further, the application ofa reduced pressure cycle prior to the first placement of liquid in thechamber may increase the rate of infusion when the liquid issubsequently placed into the chamber. In one embodiment, the vacuumsource of the present invention comprises a venturi pump.

In various embodiments, the processes or methods of the presentinvention may further comprise a step for substantially separating theinfused liquid from the infusion material. This step may also compriseapplying positive pressure to the chamber during the separation of theinfused liquid from the infusion material. This step may be a filtrationstep that is performed using a filter, and may also be automated.

The methods of the present invention may comprise additional steps. Themethod may comprise adding a gas, such as carbon dioxide (CO₂), to theliquid or to the chamber. The gas may be added to the chamber during atleast one of the reduced pressure cycles. The method may also compriserinse or wash steps applied before, during, or after a brewing cycle.For instance, a liquid rinse cycle may be applied during or after abrewing cycle, such that residual infusion material is substantiallyremoved from at least a portion of the chamber. The addition of a liquidrinse cycle after a reduced pressure cycle may rinse suspended infusionmaterial. A liquid wash cycle may be also applied prior to a brewingcycle for the purpose of cleaning the chamber or other portion of thedevice prior to use. Further, the liquid rinse or wash may be appliedvia a spray.

A range of temperatures, pressures, and times may be used for theprocesses of the present invention. The vacuum within the chamber may bemaintained in the range of about −2 to −20 inches of mercury (Hg in)during a brew cycle. The chamber may be held at reduced pressure for atleast 3 seconds within each cycle. Further, the depth of vacuum used maybe variable, i.e. for each reduced pressure cycle the vacuum within thechamber may be higher or lower than the vacuum within the chamber forthe previous reduced pressure cycle. The liquid may be in the range ofabout 175° to about 212° F. when it is placed into the chamber.Alternatively, the liquid may be heated to within a range of about 185°to about 212° F. after it is placed into said chamber. In variousembodiments, the temperature of the liquid during a reduced pressurecycle may be at, above, or below room temperature.

The liquid infusion process of the present invention may involve avariety of liquids and infusion materials. For instance, the liquid maycomprise water or ethanol. The infusion material may, for example,comprise fruit, herbs, or botanicals.

BRIEF DESCRIPTION OF THE DRAWINGS

The following detailed description of preferred embodiments of theinvention will be better understood when read in conjunction with theappended drawings. For the purpose of illustrating the invention, thereare shown in the drawings embodiments which are presently preferred. Itshould be understood, however, that the invention is not limited to theprecise arrangements and instrumentalities of the embodiments shown inthe drawings.

FIG. 1, comprising FIGS. 1A and 1B, is a schematic representation of abeverage brewing or infusing machine illustrating features of thepresent invention; and

FIG. 2 is a schematic representation of a portion of a beverage brewingor infusing machine illustrating features of an embodiment of theinvention.

DETAILED DESCRIPTION Definitions

Unless defined otherwise, all technical and scientific terms used hereinhave the same meaning as commonly understood by one of ordinary skill inthe art to which this invention belongs. Although any methods andmaterials similar or equivalent to those described herein can be used inthe practice or testing of the present invention, the preferred methodsand materials are described.

As used herein, each of the following terms has the meaning associatedwith it in this section.

The articles “a” and “an” are used herein to refer to one or to morethan one (i.e., to at least one) of the grammatical object of thearticle. By way of example, “an element” means one element or more thanone element.

“About” as used herein when referring to a measurable value such as anamount, a temporal duration, and the like, is meant to encompassvariations of ±20% or ±10%, more preferably ±5%, even more preferably±1%, and still more preferably ±0.1% from the specified value, as suchvariations are appropriate to perform the disclosed methods.

The term “beverage” as used herein refers to any consumable liquid ordrink, and can include, but is not limited to, water, tea, coffee,juice, milk, soda, alcoholic liquids (i.e. liquids containing ethanol)and any other water or alcohol based consumable solution or combinationthereof. The term “spirit” as used herein refers to distilled beveragesor liquors, such as vodka or gin, and may also refer to undistilledfermented liquids, such as beer, wine, and cider. Beverages may alsoinclude any amount of solid phase particulates, such as infusion orbrewing materials, as well as trapped or infused gaseous materials.

The terms “infusion material,” “brew material,” “brewing material,”“beverage making material” and the like are used interchangeably herein,and refer to any substance at least a portion of which is extracted intoliquid during a brewing or infusion step of the present invention.Examples of such a substance include, but are not limited to: coffeebeans or grinds, tea leaves, cocoa, fruit, grains, herbs, spices,botanicals, vegetables, flavor additives, sweeteners or any othermaterials suitable for consumption. Furthermore, the infusion materialsof the present invention can be used fresh or dried (for instance, inthe example of fruit); ground or whole (for instance, in the example ofcoffee beans); or, in general, can be processed or unprocessed prior touse in a brewing or infusion step of the present invention. There are nolimitations to the size of infusion or brewing material components, inwhole or particulate form, when used with the present invention.

Throughout this disclosure, various aspects of the invention can bepresented in a range format. It should be understood that thedescription in range format is merely for convenience and brevity andshould not be construed as an inflexible limitation on the scope of theinvention. Accordingly, the description of a range should be consideredto have specifically disclosed all the possible subranges as well asindividual numerical values within that range. For example, descriptionof a range such as from 1 to 6 should be considered to have specificallydisclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numberswithin that range, for example, 1, 2, 2.7, 3, 4, 5, 5.3, 6 and any wholeand partial increments therebetween. This applies regardless of thebreadth of the range.

It is to be understood that the figures and descriptions of the presentinvention have been simplified to illustrate elements that are relevantfor a clear understanding of the present invention, while eliminating,for the purpose of clarity, many other elements found in typicalbrewing, hardware appliance, and software controlled appliance,apparatuses, systems, and methods. Those of ordinary skill in the artmay recognize that other elements and/or steps are desirable and/orrequired in implementing the present invention. However, because suchelements and steps are well known in the art, and because they do notfacilitate a better understanding of the present invention, a discussionof such elements and steps is not provided herein. The disclosure hereinis directed to all such variations and modifications to the disclosedelements and methods known to those skilled in the art.

Described embodiments of these platforms, engines, systems and methodsare intended to be exemplary and not limiting. Reference will now bemade in detail to various exemplary and illustrative embodiments of thepresent invention.

Referring now to the drawings, there is shown in FIG. 1A a schematicrepresentation of a beverage brewing machine constructed in accordancewith the principles of the present invention. The entire process for thebrewing/infusing dried media such as coffee, tea or herbs, in accordancewith the invention, takes place inside a sealed vacuum chamber 3. Thischamber 3 may comprise but is not limited to, a vessel 18 as the mainbody of the vacuum chamber, wherein the hot or cold water and driedmedia 19 will remain throughout the process. A seal may be created by atop or lid 15 with a gasket of silicone or a similar material to createthe airtight seal between the vessel 18 and the lid 15. The lid 15 mayhave one or more ports, such as shown at 20 and 21, which may beutilized for evacuation of atmosphere, pressuretransducers/sensors/switches, gauges, and/or for directing water intothe chamber.

Means are also provided for applying pressure between the lid 15 and thevessel 18 to insure that the gasket creates a proper seal. This isaccomplished through the use of a lift table having a table surface 24on which the vessel 18 is placed. The table surface 24 is supported by aframe comprised of an angle bracket 23 a and a vertical bracket 23 b.The vertical bracket 23 b slides in a fixed linear slide support 22 andcan be moved up and down through the movement of adjustable arms 25 a,25 b and 25 c. A hold down clamp 26 holds the table surface 24 with thevessel 18 placed thereon in the upper sealed position as seen the FIG.1A. The foregoing is, of course, by way of example only. The lift orpressure to achieve a proper seal may be created with the use of manyother available lifting mechanisms such as hydraulic or pneumaticpistons, gas springs, screws, pulleys, latches, clamps or twist locksystems known in the art. As should also be readily apparent to thoseskilled in the art, in lieu of holding the lid 15 still and moving thevessel 18, one could hold the vessel 18 fixed and move the liddownwardly to create a seal or both could move toward the other.

In other embodiments of the present invention, a brew chamber assemblyis used instead of a vessel 18 as the main body of the vacuum chamber.Referring to FIG. 1B, one embodiment of a brew chamber assembly 118 isshown, in which brew chamber assembly 118 is be separated into threeprimary assemblies. The upper brew chamber 101 communicates with thelower brew chamber 106, which in turn communicates with the filterassembly 102. Furthermore, upper brew chamber 101 communicates with lid15.

In the exemplary embodiment of FIG. 1B, and as discussed throughout, thebrewing methodologies referenced herein may provide beverages brewedwith tea leaves, coffee grinds, or other insoluble, and generally notingestible, materials. In order to provide a beverage free of insolublematerials stemming from brew media that may include fine particles, apaper-like filter may be used for each brew cycle, or across more thanone brew cycle. For example, a paper filter 104 may be placed betweenthe bottom edge of the lower brew chamber 106 and the filter assembly102 where a seal with the use of gasket may be created.

Upon completion of the brewing process, which as demonstrated herein mayinclude at least one and preferably a plurality of reduced pressurecycles, paper filter 104 (and, thereby, the remaining undissolvedelements) may be removed and discarded. Of course, the removal anddiscard may be performed manually or may be automated.

Additionally, filter assembly 102 may separate at least a portion of thebrewing or infusion material from liquid material during the finaldispense of the brewing process, and may allow for separation of lowerbrew chamber 106 and filter assembly 102 in order to remove the usedsolids. More particularly, filter assembly 102 may mate with orotherwise engage the bottom of lower brew chamber 106 to provide an airtight seal, and, moreover, filter assembly 102 may hold paper filter 104in-situ between lower brew chamber 106 and filter assembly 102.

With reference now to FIGS. 1A and 1B, the vessel 18, the lower brewchamber 106, and the upper brew chamber 101 could be in the form of aglass vessel. High temperature tempered glass with properties such asthat sold under the PYREX trademark would be most suitable for theinvention due to the temperature resistance, transparency and thechemical resistance. The transparency of the glass allows for one tovisually inspect the process during the brewing/infusing cycle, whilealso allowing for a visual/theatrical element which allows not just theoperator but the audience/customer an opportunity to see the process tocompletion. The chemical resistance of the glass is required to ensurethat the vessel can be washed after each use without retaining any oilsor flavors from the previous brew cycle, so as not to contaminate thebeverage. This lack of residual flavors from previous cycles gives theprocess the ability to brew both coffee and tea without contaminatingthe taste of the beverages.

The process and apparatus may use an energy source 27 which may createlight or heat or both, during the brewing/infusing cycle. Adding lightabove, below or behind the vessel while brewing creates an illuminationof the contents of the vessel. The light allows the operator to inspectand the audience to observe the movement of the liquid and dried mediaduring the brewing/infusing process. This light may also providenecessary heat to help maintain liquid temperature during thebrewing/infusing cycle. The heat may be transmitted to the vessel 18,the lower brew chamber 106, or the upper brew chamber 101, and theliquid 19 in order to offset the temperature loss of the liquid when theinitial vacuum is evacuated. This heat may be required in order tomaintain the proper temperature range of the liquid during the process.It should be appreciated that any type of attached or integrated heatsource, as would be understood by those skilled in the art, may be usedto heat the liquid either in the brewing chamber, in a liquid reservoiror supply container prior to placing the liquid into the brewingchamber, or both.

In one embodiment, liquid is heated, either prior to its addition to thebrewing vessel, while in the brewing vessel, or both before and afterbeing added to the brewing vessel. Depending on the type of beveragebeing brewed or infused, the liquid may be heated in the range of about150° F.-250° F., and preferably between 175° F.-212° F. In otherembodiments, the liquid may be heated within lower temperature ranges,such as between 75° F.-175° F. It should be appreciated that the presentinvention is not limited to any particular brewing or infusingtemperature, so long as the process achieves the extraction of thedesired solids to achieve the desired flavor of beverage. It should beappreciated that the present invention is suitable for brewing orinfusing under a controlled vacuum pressure below room temperature, atabout room temperature, or above room temperature.

In another embodiment, a “cold brewing/infusing” process achieves theproper extraction of solids via a prolonged brew/infuse time atapproximately room temperature while under a controlled vacuum pressureand/or multiple vacuum cycles. As previously noted, cold brewingprocesses in the prior art typically require long brew times in therange of 12-24 h. The cold brewing process of the present invention cansignificantly reduce the time for brewing at or below room temperaturethrough the use of reduced pressure and/or vacuum cycles. For example,the cold brewing/infusing process of the present invention can achievethe proper extraction of solids in a range for brew time of 1 min. to 12hours, and more preferably within a range of 0.5 to 5 hours. A personskilled in the art would recognize that the reduced cold brewing processtime afforded by the methods of the present invention makes a coldbrewing process more appealing to consumers, while also improving thefeasibility and/or efficiency of implementing a cold brewing process onlarger scale, i.e. for commercial production using a coldbrewing/infusing process.

Additionally, the cold brewing/infusing process of the present inventionmay also provide the benefit of sanitary, i.e. aseptic or sterile,brewing because the process is carried out in a sealed vessel undervacuum. The cold brewing process of the present invention can reduce oreliminate the introduction of microbes into the beverage during thebrewing process because the brew chamber, as described herein, is sealedfrom the surrounding environment during brewing. The cold brewingprocess of the present invention can also reduce or eliminate microbialgrowth during the brew process because the process involves the removalof air via vacuum during brewing. A person skilled in the art wouldrecognize that most spoilage microorganisms are aerobic, and thus theremoval of air during the brew process would inhibit microbial growth.

The hot water process requires that the temperature range be maintainedwithin the necessary range throughout the brewing/infusion process inorder to properly extract the desired solids. Temperature loss of thehot liquid can occur when a vacuum is created within the chamber 3, whenthe water begins to boil below temperature and the water vapors areremoved. At standard atmospheric pressure, water boils at 212° F.However, a “boiling” effect occurs when the vacuum decreases airpressure above the liquid thus allowing the water to become unstable and“boil” although under 212° F.

The cooler the temperature of the water, the deeper the vacuum needs tobe in order to achieve the “boiling” action. Rather than continuouslypull a deep vacuum to maintain the “boiling” action of the liquidthroughout the process in order to cool and rapidly remove the watervapors from their “foodstuff” as done in the Smaltz's and Larson'sprocesses described above, the process of the present invention isdesigned to regulate the amount and duration of negative pressure,within the optimal range of vacuum pressures at about −5 to −20 Hg in(inches of mercury) throughout the brewing/infusing process. However, inexemplary embodiments of the present invention, sufficientbrewing/infusing pressures may also be regulated within a range of about−1 to −5 Hg in, or at pressures between −20 to −29.9 Hg in.

In embodiments of the present invention where hot liquid is used, theregulation of negative pressure is necessary to allow the hot liquid toboil at the start of the brewing/infusing process in order to start therelease of gasses from within the dried media. The “boiling” action inthe hot liquid occurs once the vacuum enters the necessary range. This“boiling” action would slow or stop because of temperature loss if thevacuum is not increased, i.e. deepened, in relation to the temperatureloss. The release of gasses is created as a result of the pores of thedried media opening up while under the regulated vacuum, allowing liquidto displace the gasses inside the pores of the dried media and resultingin the gasses rising to the surface. This release of gasses continuesthe agitation and movement of the liquid and dried media, throughout theremainder of the brewing/infusing cycle, which is important for thebrewing/infusing process.

In one embodiment, the release of gasses as described herein mayeliminate the need to use a deepening vacuum pressure to maintain themovement of the water throughout the brew/infuse cycle, thereforeminimizing temperature and water vapor loss, thus allowing the liquidand dried media to stay within the desired temperature range. As pointedout above, a source of energy 27 may also be used, and may provide heatto offset or minimize temperature losses during the brewing/infusingprocess and to provide light to add a visual aid and or theatricalelement to the process, or both.

In an embodiment of the present invention, a liquid distributed into thebrewing chamber may be delivered through a spray, wherein the spraymeans may allow for the flow of liquid to be separated into a pluralityof streams which may benefit specific brew media. The streams may alsoinclude the addition of gasses to the delivered stream of liquid. Theadding of gasses to the liquid mixture while the desired liquid volumecomes in contact with the brew media and liquid mass may provideincreased turbulence. The addition of gasses may also allow for theexpansion of the overall volume of liquid and material, and for furtherincreases during the vacuum cycle. In a preferred embodiment, a gas maybe introduced in an even manner and/or by saturating the brew mediaprior to an atmosphere removal cycle.

The temperature of the liquid for the hot water process may be achievedand maintained by numerous available methods. Methods for heating thewater to the desired temperature may include but is not limited toavailable mechanisms such as hot water holding tanks, as seen inconventional commercial brewing equipment or hot water on demand heatexchange systems, similar to those utilized commercially and in homeswhich replace traditional hot water heaters. Referring to FIG. 1A, amodified version of the “hot water on demand” system 5 may be used witha variable volume regulating valve 9 (similar to omega.com #FLV400) inorder to decrease or increase the contact time of the liquid whilepassing throughout the heat exchanger/block. Such control of contacttime would allow the operator to change the exact temperature of eachspecific brew cycle for the specific ideal temperatures that the tea orcoffee might need to create the best final product. A thermistor 8 maybe used to read the temperature of the liquid exiting the heatexchanger, therefore sending the information to the “PLC” 16 or digitalcontrol system, which may increase of decrease the flow of the liquidthrough the heat exchanger in order to regulate to the desiredtemperature. Whereas, the more traditional hot water holding/heatingtanks 5 may achieve the regulation of temperature using available meanssuch as, but not limited to, gas mechanical thermostats or thermocouples6 in communication with the control unit 16.

The inventive process also requires that there be a means of evacuatingthe atmosphere from the brew/infusion chamber 3. The process requiresthat the evacuation of atmosphere is achieved quickly, therefore suchavailable mechanisms as vacuum pumps 1 and a venturi vacuum may beutilized to achieve evacuation in the required time. The preferredapparatus is a vacuum pump 1, purchased from KNF. This pump may belocated internally or externally of a housing for the machine dependingon mechanical configurations.

The vacuum system may be controlled by a central control unit, such as aPLC 16, or may be controlled with more conventional methods such astimers and relays. The negative pressure may be, but is not limited to,regulated with the use of a mechanical vacuum switch 12 which activatesa means of stopping the evacuation, by deactivating the pump or closinga valve, when the desired set point of negative pressure is attained. Inthe event that there is a leak and pressure inside the chamber risesabove the set limit. The vacuum pump may operate in conjunction withelectrically controlled valves 10 to avoid starting and stopping thepump if needed to maintain proper pressure during the cycle. A vacuumgauge 14, visible to the operator, can be used to show the pressurewithin the chamber 3.

The basic mechanical functions of all process parameters can becontrolled individually through low tech available mechanisms such astimers, thermostats, relays and mechanical switches and buttons.However, the system may be automated by controlling process parametersthrough the use of a central control unit such as a PLC 16 (programmablelogic controller) with external visual displays 17 and buttons. Thecentral control unit can allow for greater accuracy with each processparameter. In addition to the basic control of process parameters, thecentral control unit can add the capability to allow for the creation ofspecific brewing parameters or “recipes” for individual coffees, teas,or herbs. This may allow the user to program a specific name of theproduct to be brewed and the exact parameters such as, but not limitedto, water temperature, vacuum pressure, brew time, hold times, andliquid volumes.

The Central control unit may also allow the apparatus to be linked intoa network via, Ethernet or Wi Fi. This connectivity may allow access viathe local network or remote access to data such as a variety ofaccounting information, error codes, service alerts, as well as theability to change or alter standard system process parameters and add oredit “Recipes”.

As should be readily apparent from the forgoing, the apparatus describedabove is used in the following manner. The desired amount of groundcoffee, tea, herbs, fruit or other material is placed in the chamber 3of the glass vessel 18. The vessel is then placed on the moveable tabletop 24 while it is in its lowered position. The table top is thenelevated until the upper edge of the vessel 18 seals against the top 15.Once the top is sealed, the desired amount of hot liquid, for example,water in a temperature range of about 185°-212° F., is introduced intothe chamber 3 through the port 20. (In lieu of introducing hot waterinto the chamber, it is also possible to provide an arrangement whereincold or tap water is used and the combined water and brewing materialare then heated to the desired temperature while in the chamber 3.)Thereafter, a vacuum is drawn in the chamber 3 by activating valve 10and/or turning on vacuum pump 1 which also communicates with the chamber3 through port 20.

The vacuum within the chamber 3 is held within a range of about −2 to−20 Hg in, preferably within the optimal range of about −5 to −20 Hg in.Using the energy source 27 or some other external heat source, theliquid within the chamber 3 is maintained at the desired temperature ofabout 185°-212° F. Alternatively, it has been found that good resultsare achieved if the vacuum is pulsed or cycled. That is, after the driedmedia is mixed with the liquid, it is put under a vacuum for a desiredtime period, such as for about 5 seconds, and then brought back toatmospheric pressure for approximately 30 to 60 seconds. The vacuum isthen reapplied for about another 5 seconds. The values listed above forthe number or duration of vacuum pulses are by way of example only, asthe process is not limited to these on/off times or to the number ofpulses that may be applied during each brewing cycle. For example, invarious embodiments of the present invention, the number of vacuumpulses or cycles can be 1 or more than 1, such as at least 2, 3, 4, 5,etc. Similarly, the value for the duration of vacuum application can bemore or less than 5 seconds, such as 1, 2, 3, 4, 6, 7, 8, 9, 10, 12, 15,20, etc. Likewise, the value for the duration of time that the system ismaintained at approximately atmospheric pressure, i.e. betweenapplications of vacuum, can be less than 30 seconds, more than 60seconds or somewhere between 30 and 60 seconds, such as 5, 10, 25, 75,etc. As should be readily apparent, the Central control unit can be usedto control the brewing cycle and the number and duration of pulses asdesired.

In one embodiment of the present invention, the magnitude of each vacuumcycle in a series of vacuum cycles may be different than the previouscycle. For example, each vacuum cycle in a series of vacuum cycles maybe deeper than the previous cycle, i.e. the vacuum becomes progressivelydeeper with each successive cycle. Utilizing different vacuum depths atdifferent points in the brew/infusion process can be beneficial to thebrew extraction. For instance, after each vacuum cycle, the liquid maycool, requiring the next vacuum cycle to be deeper than the previouscycle in order to maintain the same level of “boiling action” orextraction activity from cycle to cycle. By way of a non-limitingexample, in the first cycle in a brew/infusion process the vacuumapplied is about −5 Hg in. In the second cycle, the vacuum applied isabout −7 Hg in. In the third cycle, the vacuum applied is about −9 Hgin, and so on, i.e. the vacuum is deepened with each successive cycle.Alternatively, the vacuum may be decreased, i.e. weakened, with eachconsecutive cycle, or may be increased or decreased with every othercycle. In various embodiments, the magnitude of vacuum applied for eachconsecutive cycle may change throughout the brew/infusion process, andcan be higher, lower, or the same as the previous cycle. Accordingly,such changes in vacuum magnitude may be programmed to follow any patternfrom cycle to cycle, as may be contemplated by one with reasonable skillin the art.

By way of non-limiting example only, brewing certain teas with thebrewing cycle described above may take approximately 20-60 seconds. Thecycling between negative and atmospheric pressure during such a periodof time may allow for desirable soluble elements, such as sugars andpolyphenols (antioxidants), to be extracted from the tea without usingextraction aids, and may limit the extraction of undesirable elements,such as tannins, into the brewed result, for example. For example, JadeCloud, a Japanese tea variety, is traditionally brewed at about 180° F.for about 180-240 seconds, but using the present invention allows forbrewing at about 195° F. for about 65 seconds. An Iron Goddess of Mercy,for example, is traditionally brewed at about 195° F. for about 140-180seconds, but using the present invention allows for brewing at 207° F.for about 65 seconds. Similarly, a Bai Hao Oolong, for example, istraditionally brewed at about 190° F. about for 35-120 seconds, butusing the present invention allows for brewing at about 207° F. forabout 65 seconds.

By way of further example, a Wuyi Oolong is traditionally brewed atabout 200° F. for about 240 seconds, while using the present inventionallows for brewing at about 207° F. for about 65 seconds. Further, aGolden Yunnan Organic, for example, is traditionally brewed at about212° F. for about 240-300 seconds, while using the present inventionallows for brewing at about 207° F. for about 65 seconds. Similarly, anAncient Shu Pu-erh (vintage 2009), for example, is traditionally brewedat about 212° F. for about 180-240 seconds, while using the presentinvention allows for brewing at about 207° F. for about 88 seconds(which includes a pre-rinse of the tea). A Blueberry Rooibos, forexample, is traditionally brewed at about 195° F. for about 300-420seconds, while using the present invention allows for brewing at about207° F. for about 65 seconds (which includes a pre-rinse of the tea). Ofcourse, this and all embodiments herein may be used with cold brewingmethods and known to those skilled in the art and as described herein.

The examples above indicate the typical difficulties of certainingredients requiring long brew times that are likely to arise in acommercial setting. In addition to more optimal extraction of solublematerials into the brewing medium, as discussed above, the presentinvention allows for commercially reasonable brewing cycle times, aswell as providing increased product consistency (given the lowvariability in brew time), which is remedial for the aforementionedtypical difficulties that arise from brewing in commercialsettings—especially for high volume restaurants and coffee houses, forexample. As will be discussed further herein, these advantages are alsodesirable in the home-use market.

In addition to commercial uses, the present invention may allow for ahome or personal brewing device. Present day devices are either veryconvenient to use but provide a low quality of brewing, or offer a verygood brewing process but at the cost of convenience to the consumer. Thepresent invention provides both convenience (via at least the very shortbrew times) with unmatched quality and consistency (via at least thebrewing process described above).

In an embodiment of the present invention, the water fill and vacuumcycle may occur at substantially the same time. Although atmosphereremoval may typically occur after the desired liquid volume has beenadded to the brew mass, as the volume of desired liquid is added to thechamber, the vacuum may be allowed to build in the present invention.Such a technique may allow for reduced overall brewing process time,lower water temperatures as the desired liquid enters the chamber, andremoval of unwanted gasses from the target media, all while adding thedesired amount of water.

Similarly, in an embodiment of the present invention, vacuum cycles mayalternate, such as to allow for a partial filling of the chamber withthe desired liquid, the application of a vacuum cycle, and a second orfurther addition of remaining liquid(s), additional liquids, or thelike. As will be appreciated by those skilled in the art, the cycles canbe repeated to allow for as many alternating cycles as desired, and mayinclude, or not include, a vacuum draw per cycle. Likewise, vacuumcycles may be provided at alternate vacuums per cycle. For example, withregard to a series of three cycles having only a single vacuum cycle,the percentage of total water added before the vacuum cycle may be afunction of the amount and type of the media to be brewed. The remainingamount of water which will be added after the vacuum process may besimilarly dependent.

Cycling in this manner may force down the desired media on the surfaceof the liquid present, may add to the amount of agitation of the targetmedia. Further, and more particular to media such as coffee, forexample, as the atmosphere is removed, a media may release compounds andgases. For example, coffee may expel CO₂ during atmosphere removal,which may result in the water and media mixture expanding higher in thebrewing chamber, allowing for greater agitation and increased brewing.

Furthermore, the water added after the vacuum is released may providefor an increase in extraction of compounds from the media. This canoccur through the raising of the brewing mass temperature, the loweringof soluble concentrations (providing an increased potential fromequilibrium), and thus may allow more solubles to be extracted, therebyforcing the brew material which may be at the surface of the liquid downinto the mass, and thereby increasing the agitation which occurs upondelivery of the additional liquid.

Furthermore, the addition of water or liquid to the system, and morespecifically, after a vacuum cycle, may help rinse suspended brewmaterial, resulting from the expansion of the liquid and media duringatmosphere removal, from the inner brew chamber walls after the at leastpartially applied vacuum is released and as the chamber equalizes withambient pressure. After such cycling, it is preferable that at least amajority of material remaining in the chamber should be removed from thechamber walls to ensure that the subsequent batch is not contaminated bymaterial from the previous batch. For example, the present invention mayalso provide a stream of water or liquid which may be sprayed onto theinterior chamber walls to rinse down the material, i.e. a liquid rinsecycle. This liquid rinse cycle may be applied before, during, or after abrewing cycle, such that residual infusion material located on the brewchamber walls may be substantially removed from the walls and/orredirected to another part of the system.

In an embodiment of the present invention, the amount of time before avacuum is applied may vary based upon the target media to be brewed andmay affect the amount of compounds released by the media. For example, ahold time of an additional 2-50 seconds, and more particularly such as20 seconds, prior to the application of a vacuum cycle may allow for therelease of flavor elements not otherwise released between the cycles.

Similarly, reducing the atmosphere of the brewing chamber prior to theaddition of the brewing liquid, or at least a substantial portion of thebrewing liquid, may increase the rate at which the liquid infuses themedia. For example, lowering the pressure prior to introducing thebrewing liquid may remove unwanted gas(es) from the target material,which may allow subsequent vacuum cycles, for example, to perform betterextraction.

In an embodiment of the present invention, a water rinse cycle mayproceed any brewing cycles if, for example, the media to be brewedrequires a rinse to wash unwanted components out of the brewingcycle(s). More specifically, certain media may require a pre-brew cyclerinse/brew be used in order to wash off undesirable taste elements. Thisprocess may consist of adding desired water volume, and additionally ofone or more of the following steps: holding at atmospheric pressures fordesired time; removing desired atmospheres for a desired time;separating the water from the brew media so that the media is free fromthe liquid; and disposing of the pre-brew liquid. Then the unit may beprepared for a full brew cycle.

In an embodiment of the present invention, once the vacuum brewingprocess is complete, the media may be separated by means of passing theliquid through a thin mesh or paper filter in order to separate theliquid from the remaining solids. The separation may require adequatepressure to push the liquid through the remaining undissolved materialand the filter to a one-way valve opening, for example. During thisseparation, a means of pulsing of positive pressure may be utilized. Forexample, positive high and low pressure settings may create pressurevariation, which may increase and release pressure on the material,thereby adding additional extraction to the brewing process after vacuumbrewing has occurred. Positive pressure may be applied in various ways,as would be understood by a person with reasonable skill in the art. Forexample, positive pressure could be created by supplying a gas, such asair, carbon dioxide or nitrogen, to the brew chamber or vessel of thepresent invention. In one exemplary embodiment, the positive pressureapplied should sufficiently separate the liquid from the remainingsolids. For example, the applied pressure may be between 1-10 psig, orin another example, the applied pressure may be greater than 10 psig.

In other embodiments, the methods and apparatus described herein may beused with a pre-packaged pod-type delivery system, such as a KEURIGbrewing system or the like, or with pre-packaged beverage pods, such asK-CUP packs or the like. Generally, in such brewing systems, a singleserving of beverage is brewed by passing hot water through a containerthat has been pre-packaged with brew material and a filter. In oneembodiment of the present invention, a person with reasonable skill inthe art could modify the apparatus of the present invention to usepre-packaged beverage pods, instead of using loose brewing or infusionmaterial in the brewing chamber, in order to perform the methods of thepresent invention. In another embodiment, a person with reasonable skillin the art could modify a pre-packaged pod-type delivery apparatus toperform the methods of the present invention, for instance, by modifyingthe apparatus to apply negative or positive pressure to the pre-packagedbeverage pods used in the apparatus and/or by modifying the pre-packagedbeverage pods to accommodate changes in pressure or temperature.

In an embodiment of the present invention, in order to create an optimalbrew free of insoluble materials with specific brew media with fineparticles, a new one of the paper like filters may be used for each brewcycle. Upon completion of the brewing process, the paper and theremaining undissolved elements may be removed and discarded. Thisprocess may be performed manually or may be automated.

FIG. 2 is a schematic system diagram illustrating a beverage infusionsystem in accordance with the present invention. As illustrated, thesystem may infuse a beverage with compounds from fruits, botanicals,and/or other food-safe desirable additives. In an embodiment of thepresent invention, an at least partial vacuum may be created withincanister 220 through valve 205. In addition to using a vacuum pump asdescribed above, the present invention may utilize other principles,such as venturi principles, to effect a pressure change on canister 220.As illustrated in FIG. 2, a gas such as CO₂ may flow from tank 210through valve 205, which may be venturi orientated, into tank 230,producing at least a partial vacuum in canister 220 when valve 215 is atleast partially closed. Such a closed system may allow for greatercontrol of the vacuum created and may allow for the conservation ofgases used in the system.

Cycling of vacuum pressure may be controlled by valve 205 and/oroptional valve 215. If, for example, CO₂ is the gas used, as the vacuumbuilds the return of the gas into canister 220 through tube 225 mayallow for a releasing of the vacuum and/or greater infusion of thematerial and liquid mixture 240. Further, the vacuum may be sufficientlyreduced so as to allow for the incorporation of a gas through tube 225into the mixture 240. Using CO₂ as the example, the present inventionmay allow for the production of a carbonated beverage by infusing themixture 240 with the CO₂.

As discussed herein, a brewing process utilizing this embodiment of thepresent invention may be used to infuse water, spirits, or liquidsgenerally, such as by infusion with natural extracts from fresh or driedfruit. By way of non-limiting example, fruit (fresh or dried) may beplaced in a canister 220 wherein water may be added. A vacuum may thenbe applied to the solution containing the water and fruit material—acycling process which may be repeated to enhance the extraction and suchas is discussed herein. The infused solution may be dispensed throughthe following ways, by way of non-limiting example: directly after therequired vacuum cycles are complete, CO₂ is added to the infused liquid;after the required vacuum cycles are complete, additional water is addedto the infused solution; and/or the initial infusion water has a highertemperature to thus increase the infusion process, while the secondarywater may be delivered at an ice-cold temperature to chill the beverageand reduce the temperature for delivery. Further, for example, at anypoint in the processes discussed herein, such as after the additionalwater is added to an infused the liquid, the solution may be carbonated.

Further, in an embodiment of the present invention and as referencedabove, spirits, or other consumable liquids, may be introduced into thebrewed mixture during processing and/or for infusion. For example, thepresent invention may allow for the infusion of spirits (for example,vodka) with natural extracts from fresh or dried fruit. By way ofnon-limiting example only, fruit (fresh or dried) may be placed in asealable environment (canister 240) along with an alcoholic liquid. Theenvironment may be sealed and a vacuum applied to the solutioncontaining the alcoholic liquid and fruit material—and the vacuum may berepeated/cycled to enhance the extraction. The post-brewing process maybe combined with the immediate application of a chilling device ormethods to immediately reduce the temperature of the solution, such asthe application of ice or an instant chiller sleeve and/or anotherchilling environment.

Similarly, spirits may be added in a brewing process in order to infusea brewed beverage. For example, a spirit may be infused, such as duringor following a vacuum cycled brewing process, into, for example, a teaor coffee brew. In various embodiments of the present invention, spiritsmay be infused into a beverage such that the final product is at least2% alcohol, i.e. ethanol, by volume. For example, in one embodiment,beer comprising about 2-12% alcohol by volume (ABV) may be infused. Inanother embodiment, wines, typically comprising 9-16% ABV, may beinfused. In another embodiment, liqueurs, typically comprising 15-55%ABV, may be infused. In yet another embodiment, other spirits, such asrum, brandy, or grain alcohol, with alcohol content of 60% ABV orhigher, may be infused.

After the coffee, tea or other beverage has brewed for the desiredamount of time, the heat and vacuum are turned off and the chamber isreturned to atmospheric pressure. The table top 24 is then lowered torelease the vessel 18. The contents of the chamber can then be strainedby any traditional means such as by using French press screens or paperfilters.

The separation of liquid and media may also occur as an automated stepin the process. This process would occur once the brewing is completeand the vacuum is released. The pump 1 could then activate and, throughproper valving, pressurize the brew chamber, forcing the liquid througha screen below the coffee grounds or other media and out a one way valvein the bottom of the chamber. Such a step would, of course, require amodified brew chamber that includes a one way valve in the center of thebase and a screen to cover the inside bottom of the vessel in order toseparate the solid media from the liquid during the dispensing process.

There are numerous alternative embodiments for the cycling discussedabove, such as the amount of liquid used, and the amount of vacuumapplied (which may vary by amount and/or type of material to be brewed).For example, coffee may be brewed using just a single vacuum cycle, butmay be brewed with more than one water-additive cycle. For example,regardless of the number of cycles, the volume of water used may be lessthan the amount used in the finished product. Enough water may beemployed to effectively brew the selected material with water added tothe final beverage after the brewing process is completed. For example,four (4) ounces of water may be used in the vacuum brewing process forcoffee, while an additional eight (8) ounces of water may be added tothe brewed product to create a final twelve (12) ounces of coffee.Thereby, an espresso may be optionally provided, or a coffee, or acappuccino (such as wherein espresso may be initially brewed, followedby a brew with milk). In short, the amount of water used during the atleast one vacuum cycle may vary and is dependent upon the amount ofmaterial being brewed and/or the desired strength of the final product(although the addition of water may be used to control the concentrationof the final product).

As discussed above, the brewing cycle of the present invention may allowfor brewing times approximately one-fifth of standard brewing times.Such a reduction in time may allow for the brewing of commercialofferings that would otherwise have an undesirable brewing time or thattypically cannot be satisfactorily brewed in a practical manner. Forexample, the increase in sugar extraction and reduction in tanninextraction by the present invention over traditional brewing methods, asdescribed above, may allow a consumer of the brewed beverage to limit orexclude any addition sweetener(s) that would otherwise be necessary tomask the taste of tannins and/or supplement the amount of sugars in thebeverage. Thus, beverages brewed using the present invention may, ifpackaged as an end product, such as a bottled iced tea, contain lessadded sweetener(s) and/or less calories, and/or may maintain taste andquality without need of sweeteners or other additives.

In addition, using bottled iced tea as an example, the present inventionmay allow for the production of bottled teas which contain about nine(9) times more polyphenols than standard commercially sold bottled teas.In short, the present invention may allow for a bottled tea which hasreduced tannins, higher levels of natural sugars and antioxidants, whileoffering a greater array of tea choices. For example, a local café maybrew and bottle iced teas for sale in their establishment and/or forsale to other local vendors.

Although these may be produced at anytime, given the short brewing timesdiscussed above, employees of a commercial café who may be experiencinga slow down in foot traffic may engage in the brewing and bottling ofbeverages on-site (teas in this example). Such impromptu activity mayallow the employee to become more effectively utilized and may allow fora targeted and efficient offering of packaged beverages. For example,the local café may be able to control production very closely given thenear instantaneous evaluation of consumer demand based on prior sales,local weather, actual inventory and real-time consumption data, forexample. Production control may include the shear volume of productproduced and/or the type of product produced.

Further, such brewing process may be combined with various methods ofcommercial bottling and beverage stabilization that protects flavor andnutritional shelf life. For example, tea, herbs, and/or fruit (fresh ordried) may be placed in a sealable environment (canister, etc). Watermay be added to the sealable environment that contains the fruitmaterial. The brewing environment may be sealed and a vacuum may beapplied to the solution containing the water and fruit material—this maybe repeated to enhance the extraction.

Before the infused solution is dispensed, additional water, or otherliquid, may be added to the infused solution. The initial infusionliquid may have a higher temperature to increase the infusion process,while the secondary addition of liquid may be delivered at a coldertemperature to chill the beverage and reduce the temperature. Forinstance, the secondary addition of liquid may be delivered at atemperature in the range of 32°-50° F. Additives may also be used thatprotect flavor and nutritional shelf life of the beverage.

Given the brew times possible with the present invention, choices withregard to the type of beverages produced may be made with greatefficiency and responsiveness to consumer demand, not only holdinginventory at optimal levels, but also minimizing waste of unsold andexpired product (expired product may be product older than 45 days, forexample), especially when using very expensive starting materials, suchas rare teas, for example. Where traditional methods have failed, thereal-time “batch” production of the present invention enables productionof cold-storage beverages at the point of sale and eliminates externalordering processes, delivery of goods, and maintenance of a remoteproduction facility, for example.

Although many examples of tea and coffee brewing have been providedherein, the present invention may be used to brew any beverage wherewater, spirits, or liquid generally is used to extract certain bodiesfrom a particular medium. For example, hops, barley and malt, alone orin combination, may be brewed and/or steeped for use alone or as a partof a beverage combination. The present invention may shorten the steeptime often associated with processing hops, barley and/or malts for usein beverages, and may allow for improved extraction and flavor qualitiesover traditional processes. For example, traditional steeping times mayrange from 20 to 40 minutes at about 150° F. to about 170° F., forexample, wherein the present invention may provide steeping in about 6to 10 minutes at about 180° F. to about 220° F.

In an embodiment of the present invention, the regulation of vacuumcycles may be in direct relationship to the optimal extraction of coffeesolubles of 18-22% of the total 30% of the solids available fortargeting to be dissolved from given coffee matter (as defined by theSpecialty Coffee Association of America and the Specialty CoffeeAssociation of Europe). The extraction is measured through charting ofthe total dissolved solids, provided by testing the brewed beverage witha digital refractometer, and charting of the data in the use of theBrewing Control Chart, as used by the SCAA and SCAE. By way of example,the total dissolved solids of a brewed beverage may be analyzed usingthe methods and apparatus described in U.S. Pat. No. 7,952,697 issued toFedele et al. (Coffee Refractometer Method and Apparatus).

For example, in an embodiment of the present invention, the optimalvacuum depth to utilize for hot brewing to obtain 18-22% extraction maybe from 3-14 psig. Vacuum ranges and cycles with lower times and depthmay result in sub 18% extraction ranges therefore resulting in a lessthan favorable extraction rate. However, vacuum ranges and cycles withhigher times and depth may result in greater than 22% extraction whichwill result in a greater than favorable extraction rate.

The disclosures of each and every patent, patent application, andpublication cited herein are hereby incorporated herein by reference intheir entirety.

While this invention has been disclosed with reference to specificembodiments, it is apparent that other embodiments and variations ofthis invention may be devised by others skilled in the art withoutdeparting from the true spirit and scope of the invention. The appendedclaims are intended to be construed to include all such embodiments andequivalent variations.

What is claimed is:
 1. A liquid infusion process, comprising: placing adesired amount of an infusion material into a chamber at atmosphericpressure; placing a desired amount of liquid into said chamber; sealingsaid chamber from the surrounding atmosphere; and applying at least onereduced pressure cycle within said chamber, wherein said at least onecycle comprises reducing pressure within said chamber to form at least apartial vacuum within said chamber and subsequently returning saidchamber to about atmospheric pressure.
 2. The liquid infusion process ofclaim 1, further comprising substantially separating said infused liquidfrom said infusion material.
 3. The liquid infusion process of claim 1,wherein the at least partial vacuum within said chamber is maintained inthe range of about −2 to −20 inches of mercury.
 4. The liquid infusionprocess of claim 1, wherein the liquid is heated in the range of about175° to about 212° F. when it is placed into said chamber.
 5. The liquidinfusion process of claim 1, wherein the liquid is heated to within arange of about 185° to about 212° F. after it is placed into saidchamber.
 6. The liquid infusion process of claim 2, wherein separatingsaid infused liquid from said infusion material is accomplished viafiltration.
 7. The liquid infusion process of claim 2, furthercomprising applying positive pressure to the chamber during theseparation of said infused liquid from said infusion material.
 8. Theliquid infusion process of claim 7, wherein said separation of saidinfused liquid from said infusion material further comprises use of afilter.
 9. The liquid infusion process of claim 8, wherein saidseparation of said infused liquid from said infusion material isautomated.
 10. The liquid infusion process of claim 1, wherein saidinfusion material comprises fruit.
 11. The liquid infusion process ofclaim 1, wherein said infusion material comprises herbs or botanicals.12. The liquid infusion process of claim 1, wherein said liquidcomprises water.
 13. The liquid infusion process of claim 1, whereinsaid liquid comprises ethanol.
 14. The liquid infusion process of claim1, wherein said vacuum source comprises a venturi pump.
 15. The liquidinfusion process of claim 1, further comprising adding a gas to saidliquid.
 16. The liquid infusion process of claim 1, wherein thetemperature of said liquid during said reduced pressure cycles is at orbelow room temperature.
 17. The liquid infusion process of claim 15,wherein the gas is carbon dioxide (CO₂).
 18. The liquid infusion processof claim 1, wherein the liquid is placed into the chamber atsubstantially the same time as the application of at least one reducedpressure cycle.
 19. The liquid infusion process of claim 1, wherein thereduced pressure cycles and the placement of liquid into the chamberalternate.
 20. The liquid infusion process of claim 19, wherein thealternating cycles of reduced pressure and placement of liquid increasesagitation of the infusion material.
 21. The liquid infusion process ofclaim 19, wherein addition of liquid after a reduced pressure cyclerinses suspended infusion material.
 22. The liquid infusion process ofclaim 19, wherein application of a reduced pressure cycle prior to thefirst placement of liquid in the chamber increases the rate of infusionwhen the liquid is subsequently placed into the chamber.
 23. The liquidinfusion process of claim 1, wherein a liquid rinse cycle is appliedprior to a brewing cycle.
 24. A method of brewing a beverage,comprising: combining at least one brewing material and a liquid withina sealed chamber; applying a plurality of reduced pressure cycles withinsaid chamber, wherein each of said cycles comprises reducing pressurewithin said chamber to form at least a partial vacuum within saidchamber and subsequently returning said chamber to about atmosphericpressure; and removing at least a portion of said brewing material fromsaid liquid to form said beverage.
 25. The method of claim 24, whereinthe temperature of said liquid during said reduced pressure cycles isabove room temperature.
 26. The method of claim 24, wherein the chamberis held at said at least partial vacuum for at least 3 seconds withineach cycle.
 27. The method of claim 24, wherein the temperature of saidliquid during said reduced pressure cycles is at or below roomtemperature.
 28. The method of claim 24, wherein the at least partialvacuum within said chamber is maintained in the range of about −2 toabout −20 inches of mercury during each cycle.
 29. The method of claim24, further comprising adding a gas to said chamber during at least oneof the reduced pressure cycles.
 30. The method of claim 29, wherein thegas is carbon dioxide (CO₂).
 31. The liquid infusion process of claim24, wherein the liquid is placed into the chamber at substantially thesame time as the application of at least one reduced pressure cycle. 32.The liquid infusion process of claim 24, wherein the reduced pressurecycles and the placement of liquid into the chamber alternate.
 33. Theliquid infusion process of claim 32, wherein the alternating cycles ofreduced pressure and placement of liquid increases agitation of theinfusion material.
 34. The liquid infusion process of claim 32, whereinaddition of liquid after a reduced pressure cycle rinses suspendedinfusion material.
 35. The liquid infusion process of claim 32, whereinapplication of a reduced pressure cycle prior to the first placement ofliquid in the chamber increases the rate of infusion when the liquid issubsequently placed into the chamber.
 36. The liquid infusion process ofclaim 24, wherein a liquid wash cycle is applied prior to a brewingcycle.
 37. The liquid infusion process of claim 24, wherein a liquidrinse cycle is applied during or after a brewing cycle, such thatresidual infusion material is substantially removed from at least aportion of the chamber.
 38. The infusion process of claim 37, whereinthe liquid rinse is applied via a spray.
 39. The liquid infusion processof claim 24, wherein for each reduced pressure cycle the vacuum withinthe chamber is higher or lower than the vacuum within the chamber forthe previous reduced pressure cycle.